1. Start the rice cooking with the water.

1. Combine all of the sauce ingredients in a small sauce pot. Before placing it over heat, stir until the cornstarch is fully dissolved. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (3-5 minutes). Remove the sauce from heat and set aside.

2. Combine the egg, 2 T cornstarch, salt, and pepper in a mixing bowl. Stir until smooth and frothy. Add the chicken pieces and stir to coat them.

3. Heat a large skillet over medium to medium-high heat. Once hot, add cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the pan and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.

4. Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking).

5. Turn off the heat under the skillet and pour on the prepared orange sauce. Stir to coat the chicken pieces in sauce.

6. Serve the chicken and sauce over cooked rice, garnished with sliced green onions and any leftover orange zest.